This Keto Mexican Chicken Casserole is a delicious and hearty dish packed with bold Mexican flavors like seasoned chicken, gooey cheese, and a perfect blend of spices. It’s low in carbs but high in taste, making it a great option whether you’re following a keto lifestyle or just wanting something comforting and satisfying.
I love making this casserole because it’s so simple to put together, yet feels like a special meal. The combination of tender chicken, melted cheese, and a little kick from chili powder always wins over everyone at the table. Plus, it reheats well, so it’s perfect for leftovers the next day.
When I serve it, I like to add a dollop of sour cream and some fresh avocado on top to balance the rich flavors. It’s a great dish for weeknight dinners or casual gatherings, and it’s always a crowd-pleaser. Give it a try—you might just find your new favorite comfort food!
Key Ingredients & Substitutions
Shredded Chicken: Using rotisserie chicken saves time and adds flavor, but boiled chicken works great too. Leftovers can be a perfect choice here.
Salsa: Pick a low-carb, no sugar added salsa for keto-friendly cooking. If you like it spicy, add extra chopped green chilies or jalapeños.
Cheese: Cheddar cheese melts beautifully and adds a rich flavor. You can swap cheddar for Monterey Jack or pepper jack for more kick.
Cream Cheese: Softened cream cheese helps create a creamy texture. Full-fat cream cheese keeps it keto-friendly.
Spices: Garlic powder, chili powder, and cumin give the dish its Mexican flair. Fresh garlic or a pinch of smoked paprika can be tasty alternatives.
Avocado & Sour Cream: These toppings add creaminess and freshness. Greek yogurt can be a good sour cream substitute if needed.
How Can I Easily Mix and Layer the Casserole for Best Results?
Mixing all chicken ingredients well is key for balanced flavor in every bite.
- Combine the shredded chicken, salsa, spices, sour cream, and cream cheese in a large bowl.
- Stir until the cream cheese is evenly blended and no lumps remain.
- When layering, spread half the mixture evenly in the dish to create a sturdy base.
- Sprinkle half the cheese next to melt into the first layer for gooey texture.
- Repeat with the rest of the chicken mix and cheese on top to ensure a cheesy crust.
This method cooks the casserole evenly and gives you a creamy inside with a cheesy melted top.
Equipment You’ll Need
- 9×9 inch baking dish – I like this size because it’s perfect for a family meal or leftovers.
- Mixing bowl – useful for blending all the ingredients smoothly.
- Large spoon or spatula – makes stirring and spreading the mixture easy.
- Oven – to bake the casserole until bubbly and golden on top.
- Measuring spoons and cups – helps for accurate ingredient portions.
Flavor Variations & Add-Ins
- Change the protein: use cooked ground beef or turkey instead of chicken for a different flavor.
- Add veggies: stir in chopped bell peppers, diced onions, or black beans for more texture and nutrients.
- Adjust cheese: substitute Monterey Jack or Pepper Jack for a different melt and spice level.
- Spice it up: toss in chopped jalapeños or hot sauce to add more heat.
Keto Mexican Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 cup salsa (low carb/no sugar added)
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- ½ cup cream cheese, softened
- 1 tbsp olive oil or avocado oil
- ½ cup chopped green chilies (optional for spice)
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced or diced (for topping)
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so altogether plan for roughly 40 minutes. It’s quick, easy, and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish with olive oil, avocado oil, or a bit of nonstick spray to prevent sticking.
2. Mix the Chicken Filling:
In a large mixing bowl, combine shredded chicken, salsa, sour cream, softened cream cheese, chopped green chilies (if using), garlic powder, chili powder, ground cumin, salt, and pepper. Stir well until everything is evenly mixed and creamy.
3. Layer the Casserole:
Spread half of the chicken mixture evenly into the prepared baking dish. Sprinkle half of the shredded cheddar cheese over this layer. Then, add the remaining chicken mixture on top and finish with the rest of the cheddar cheese sprinkled evenly over the top.
4. Bake Until Bubbly:
Place the dish in the oven and bake uncovered for 20-25 minutes. You want the casserole hot throughout and the cheese melted and bubbly with a few golden brown spots.
5. Garnish and Serve:
Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped fresh cilantro on top and add slices or chunks of avocado. You can also add a dollop of sour cream if you like. Serve warm and enjoy your tasty Keto Mexican Chicken Casserole!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before shredding. Thaw overnight in the refrigerator or use the defrost setting on your microwave for quicker thawing.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until heated through and bubbly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through before serving.
Can I Add Vegetables to This Casserole?
Yes! Feel free to add diced bell peppers, onions, or even zucchini to boost nutrition and flavor. Just mix them into the chicken mixture before baking.
